One Haus Recruiting

An esteemed and Michelin starred French restaurant located in the heart of Washington DC is seeking a talented and experienced Chef de Cuisine to lead our culinary team. The ideal candidate will be passionate about French cuisine, possess exceptional leadership skills, and demonstrate a keen understanding of kitchen operations. The Chef de Cuisine will play a pivotal role in maintaining the restaurant's high standards of excellence, creativity, and guest satisfaction.

Responsibilities:

• Culinary Leadership: Lead and inspire the culinary team by setting high standards for culinary excellence, creativity, and attention to detail.
• Menu Development: Seasonal menu creativity.
• Food Preparation: Oversee and participate in food preparation, ensuring dishes are prepared to the highest quality and presentation standards.
• Quality Control: Ensure consistency in taste, presentation, and portioning of all dishes by conducting regular quality control assessments.
• Kitchen Operations: Efficiently manage kitchen operations, including ordering, inventory management, and adherence to food safety and sanitation standards.
• Staff Training: Train, mentor, and motivate kitchen staff, fostering a culture of continuous learning and growth.
• Scheduling: Develop and manage kitchen staff schedules, optimizing labor efficiency while maintaining high-quality standards.
• Collaboration: Work closely with the front-of-house team to ensure seamless communication, smooth service, and a cohesive dining experience.
• Cost Management: Monitor food and labor costs, implementing strategies to minimize waste and maximize profitability.
• Health and Safety: Enforce strict adherence to health and safety regulations, maintaining a clean and organized kitchen environment.
• Innovation: Stay updated with culinary trends, techniques, and ingredients, and integrate innovative concepts into menu offerings.
• Special Events: Collaborate on planning and executing special events, private dining experiences, and culinary promotions.

Qualifications:

• Proven experience as an Executive Sous Chef or Chef de Cuisine in a fine-dining or upscale restaurant, with a strong background in French cuisine.
• Formal culinary education and training from a reputable culinary institute is preferred.
• In-depth knowledge of classic and contemporary French culinary techniques, ingredients, and presentation.
• Strong leadership skills with the ability to mentor, motivate, and manage a diverse kitchen team.
• Excellent communication and interpersonal abilities to foster a positive and collaborative work environment.
• Ability to thrive in a fast-paced and high-pressure kitchen environment while maintaining composure and attention to detail.
• Solid understanding of food cost control, inventory management, and kitchen budgeting.
• Up-to-date knowledge of food safety and sanitation regulations.
• Creativity and passion for experimenting with new flavors, dishes, and culinary concepts.
• Flexibility to work evenings, weekends, and holidays as required.